# What You’ll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approximately 1.75 cups)
02 - 1 small red onion, diced (about 2/3 cup)
03 - 1 red bell pepper, diced (about 1 cup)
04 - 2 cloves garlic, minced
→ Legumes
05 - 1 can (15 ounces) black beans, drained and rinsed
→ Spices & Seasonings
06 - 2 tablespoons olive oil
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon chili powder
10 - Salt and black pepper to taste
→ Burrito Assembly
11 - 4 large flour tortillas (10-inch diameter)
12 - 3.5 ounces shredded cheddar cheese, optional
13 - 4 large eggs, optional
→ Garnishes
14 - Salsa, optional
15 - Fresh cilantro, chopped, optional
16 - Hot sauce, optional
# Step-by-Step Guide:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Combine diced sweet potatoes, red onion, and red bell pepper with olive oil, ground cumin, smoked paprika, chili powder, salt, and pepper; toss well to coat evenly.
03 - Spread the seasoned vegetables in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, stirring halfway through until sweet potatoes are tender and slightly caramelized.
04 - While vegetables roast, heat a skillet over medium heat with a splash of oil, sauté minced garlic for 1 minute, then add black beans and cook for about 3 minutes until heated through; season with salt and pepper.
05 - If using eggs, scramble them in a separate pan until fully cooked.
06 - Warm the flour tortillas in a dry skillet or microwave just until pliable.
07 - Distribute the roasted vegetables, black beans, and scrambled eggs (if using) evenly among the tortillas; top each with shredded cheddar cheese, salsa, and fresh cilantro as desired.
08 - Fold in the sides of each tortilla and roll tightly to enclose the filling and form burritos.
09 - Optionally, toast the burritos seam-side down in a skillet over medium heat for 1 to 2 minutes to achieve a crispy exterior; serve warm.
